Roast Chicken Stuffing

Cook time 1.5 Hours
Servings 2


1kg chicken, take out from fridge 1 hour before cooking.
200g ham, roughly chopped
200g butter
1 onion
1 clove garlic
4 sprigs of parsley, stems and leaves, finely chopped
1 tbsp dried sage
1 tsp allspice
1 orange zested
2 ½ cups fresh breadcrumbs
Salt and pepper to taste


Roast Chicken Stuffing


Preheat oven to 180C.

Melt butter in a pan on a medium to low heat, add onions and garlic and soften for 8 mins. Cool completely.

Add the cooled onion mixture to the breadcrumbs, together with the spices, herbs, orange zest and ham.  Season with salt and pepper. Mix the stuffing together with your hands.

Stuff the chicken with a few handfuls of stuffing but don’t overfill it.

Place the chicken on a roasting pan with a wire rack into the oven for one hour. Rest for 20-30 minutes.

Portion the remaining stuffing into ziplock bags and freeze for later use.